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Business Lessons Learned from Meal Planning
Should you be ‘meal planning’ in your business?
Meet Kelly and Jenny
At around 4:30pm, Kelly starts thinking about what to make for supper. She’ll look through her cupboards, check her fridge, and google some recipes. She might pop out to the store to get a couple of ingredients she needs, and often comes up with new creations to rescue the about-to-go-bad veggies in the fridge.
Jenny likes to sit down once a week and plan out what she’ll cook that week. She translates this into a shopping list, to make sure she’ll have everything she’ll need, and she’s set. The chicken is always defrosted in the fridge overnight, she always knows exactly what she’s making, and never runs out of ingredients.
At the end of the day, both Kelly and Jenny have delicious suppers on their table. While Jenny’s way may be more time and cost-efficient, they both work.
However, if they were cooking for a school, Kelly’s way would get her fired within a week.
Now, back to business. Your business, in fact.
Are you a Kelly or a Jenny?
Do you come up with tactics on the go, giving different prices each time based on how wealthy the client looks…
